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Hearty and sweet, these whole wheat bagels are my favorite classic homemade bagel recipe – perfect for everything you can use a bagel for!
Whole Wheat Bagels
These whole wheat bagels are the perfect amount of chewy on the outside and soft on the inside. With richness that can only come from whole wheat, they feel substantial while still being light! I love these homemade bagels because they are 1) super easy to make and 2) so versatile. Top it with all of your savory favorites or opt for something sweet – these bagels are the best base for sandwiches, breakfast creams or even just eaten plain.
Why you’ll love this Whole Wheat Bagel Recipe
- It is surprisingly easy to make. No seriously, it is! I will walk you through every step until you’re making homemade bagels like a pro.
- They stay soft and fresh for 3 days and taste 10,000x better than anything you can buy at the store.
- These wheat bagels are packed with flavor and maintain the delicious bagel texture we love – no edible cardboard here!
Ingredients for Keyword
- Warm water (105°F -113°F) – Getting this temperature correct will ensure your yeast can grow properly and give your bagels the best rise.
- Dry active yeast
- Brown sugar, divided
- Whole wheat flour – Use any flour you’d like, I used King Arthur and loved the results.
- Salt
- Egg wash: 1 egg white + 1 tbsp water
How to make Whole Wheat Bagels
- In a small bowl, mix warm water, dry active yeast, and 1 tbsp brown sugar. Stir and set aside to allow the mixture to become bubbly and foamy.
- In a large bowl or the bowl of a stand mixer, combine 4 1/2 cups of whole wheat flour, salt and the additional 1/4 cup of brown sugar. .
- Add the yeast mixture to the flour mixture.
- If using a stand mixer, attach the dough hook and knead for 10 minutes, adding up to an additional 3 tablespoons of flour as needed to keep the dough soft yet workable.
- If kneading by hand, mix the wet and dry ingredients until a rough dough forms. Turn out the dough onto a clean surface and knead by hand for about 10 minutes, using a push, turn, and fold technique. Add an extra 2-3 tablespoons of flour as necessary.
- After kneading, let the dough rest for 5 minutes.
Shaping and Baking Your Bagels
- Use a sharp knife or bench scraper to divide the dough into 8 equal pieces.
- Shape each piece into a tight ball. Then, press your thumb into the center of each ball, gently stretching and rotating the dough around your thumb to form a bagel shape. Place on a parchment or silicone-lined baking sheet.
- Cover the bagels with plastic wrap and let them rise for 30 minutes.
- Preheat the oven to 425°F (220°C) after the bagels have risen.
- Boil about 4 inches of water in a large pot. Once boiling, add 1/4 cup of brown sugar to the water and boil until dissolved. Carefully place the bagels in the water, working in batches. Boil each bagel for 1 minute on each side.
- Use a slotted spoon or spider strainer to remove the bagels from the water and place them back on the baking sheet.
- While boiling the next batch of bagels, brush the first batch with an egg wash mixture.
- After boiling all the bagels and brushing with the egg wash, place them in the preheated 425°F (220°C) oven. Bake for 15-17 minutes, or until they turn golden brown.
- Once baked, remove the bagels from the oven and let them cool on the baking sheet for 10 minutes. This allows them to set and makes them easier to cut.
- For storage, place the cooled bagels in a zip-top bag and keep them at room temperature. They will stay fresh for up to 3 days.
- Enjoy!
Tips for making the perfect Whole Wheat Bagel
- Grab an extra large cookie sheet + silicone mat so you can bake all of your bagels at once!
- After boiling your bagels, use a spider strainer to remove them from the water. This will allow the water to drip off quickly so they’re ready for the oven in no time!
Wheat Bagel Seasoning Ideas
These bagels don’t need anything extra – they stand on their own so well. They would be awesome with a mixture of parmesan and asiago cheese on top.
How to serve Wheat Bagels
Wheat bagels are excellent with cream cheese, buttered and topped with cinnamon + sugar, or as a breakfast sandwich.
Whole Wheat Bagel storage
Once your bagels are cool, stick them in a zip top bag and store at room temperature for up to 3 days.
How to freeze Wheat Bagels
Place your cooled bagels in an airtight bag in the freezer for up to 3 months! Once they’re ready to use, thaw on the counter or in the toaster.
Other bagels to try
Wheat Bagel Recipe
Hearty and sweet, these honey wheat bagels are my favorite classic homemade bagel recipe – perfect for everything you can use a bagel for!
Ingredients
- 2 cups warm water
- 1 1/2 tbsp dry active yeast
- 1/4 cup + 1 tbsp brown sugar, divided
- 4 1/2 cups whole wheat flour (I used King Arthur brand)
- 2 1/2 tsp salt
- egg wash 1 egg white + 1 tbsp water
Instructions
- In a small bowl, mix warm water, dry active yeast, and 1 tbsp brown sugar. Stir and set aside to allow the mixture to become bubbly and foamy.
- In a large bowl or the bowl of a stand mixer, combine 4 1/2 cups of whole wheat flour, salt and the additional 1/4 cup of brown sugar. .
- Add the yeast mixture to the flour mixture.
- If using a stand mixer, attach the dough hook and knead for 10 minutes, adding up to an additional 3 tablespoons of flour as needed to keep the dough soft yet workable.
- If kneading by hand, mix the wet and dry ingredients until a rough dough forms. Turn out the dough onto a clean surface and knead by hand for about 10 minutes, using a push, turn, and fold technique. Add an extra 2-3 tablespoons of bread flour as necessary.
- After kneading, let the dough rest for 5 minutes.
- Use a sharp knife or bench scraper to divide the dough into 8 equal pieces.
- Shape each piece into a tight ball. Then, press your thumb into the center of each ball, gently stretching and rotating the dough around your thumb to form a bagel shape. Place on a parchment or silicone-lined baking sheet.
- Cover the bagels with plastic wrap and let them rise for 30 minutes.
- Preheat the oven to 425°F (220°C) after the bagels have risen.
- Boil about 4 inches of water in a large pot. Once boiling, add 1/4 cup of brown sugar to the water and boil until dissolved. Carefully place the bagels in the water, working in batches. Boil each bagel for 1 minute on each side.
- Use a slotted spoon or spider strainer to remove the bagels from the water and place them back on the baking sheet.
- While boiling the next batch of bagels, brush the first batch with an egg wash mixture.
- After boiling all the bagels and brushing with the egg wash, place them in the preheated 425°F (220°C) oven. Bake for 15-17 minutes, or until they turn golden brown.
- Once baked, remove the bagels from the oven and let them cool on the baking sheet for 10 minutes. This allows them to set and makes them easier to cut.
- For storage, place the cooled bagels in a zip-top bag and keep them at room temperature. They will stay fresh for up to 3 days.
- Enjoy!
Nutrition
Calories: 2kcal | Carbohydrates: 0.3g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Sodium: 730mg | Potassium: 7mg | Fiber: 0.2g | Vitamin C: 0.003mg | Calcium: 2mg | Iron: 0.02mg
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